Pasta with Greens and White Beans Recipe

Name: Pasta with Greens and White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried; 2 Tbs. olive oil; 6 cloves garlic, minced; 1/4 tsp. crushed red pepper flakes; ⅓ cup vegetable stock or water mixed with 1 tsp. vegetarian chicken broth powder; 1 1/2 cups cooked or canned cannellini or other white beans, rinsed and drained; 1/4 tsp. salt; 12 oz. uncooked pasta such as penne, rigatoni or ziti; Salt and freshly ground pepper to taste; 2 Tbs. soy Parmesan cheese, optional

Servings: persons

1
Bring 3 quarts of water to a boil in large saucepan.
2
Prepare greens by ripping leaves off stems.
3
Tear or cut leaves into bite-size pieces.
4
You should have about 12 cups.
5
Heat oil in large skillet over medium-high heat.
6
Add garlic and red pepper flakes; saute for 2 minutes.
7
Stir in greens and stock; cover pan.
8
Cook until greens are wilted and tender yet still bright green, about 7 minutes.
9
Gently stir in beans and salt; keep warm.
10
While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes.
11
Drain; stir into greens and bean mixture.
12
Top with soy cheese if using.

1250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried, 2 Tbs. olive oil, 6 cloves garlic, minced, 1/4 tsp. crushed red pepper flakes, and more.

Yes, Pasta with Greens and White Beans falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta with Greens and White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions